Line Cook

White Pines Golf Club & Banquets is a premier golf and banquet facility located in a scenic setting, offering a wide range of services including two 18-hole golf courses, a halfway house, a tent with a capacity of over 350 people, a banquet facility accommodating more than 250 guests, and The Pine Room which can host over 100 people. The club strives to provide an exceptional experience to its patrons not only through its golfing amenities but also with its catering and banquet offerings, making it a sought-after venue for weddings, corporate events, and social gatherings. White Pines Golf Club & Banquets is known for its commitment to quality, professionalism, and outstanding customer service, making it a leading destination for both sport and celebration in the region.

The role of the Line Cook at White Pines Golf Club & Banquets is a vital position responsible for preparing food primarily for the 37 Bar and Grill, which serves a diverse clientele including golf enthusiasts and banquet guests. This position requires hands-on cooking and food preparation aligned with the club’s high standards for food safety and quality. The Line Cook will be engaged in producing various menu items under the guidance of the kitchen manager and experienced cooks, ensuring timely and efficient meal service. The role covers a broad set of responsibilities beyond the grill and stove, including setting up and dismantling buffet lines both indoors and outdoors in accordance with scheduled events.

This position is seasonal and offers part-time hours, with the necessity to work evenings, weekends, and holidays to align with the club’s busy operational periods, especially during golf season. The salary range is $20.00 to $25.00 per hour, commensurate with experience, providing a competitive wage in the hospitality and culinary industry. The Line Cook must be capable of lifting heavy objects over 50 pounds and must have a flexible schedule to meet the fluctuating demands of the club’s event calendar. Additionally, maintaining proper sanitation and organization within the kitchen's back-of-house areas including refrigerators, freezers, storerooms, and shelving is essential to the role. The Line Cook will also assist in receiving deliveries, verifying order accuracy, and organizing supplies accordingly.

Candidates for the Line Cook position must obtain and maintain the required Illinois Food Sanitation certifications within one month of hire if not already equipped. A valid driver’s license is mandatory, and strong physical stamina is needed to handle the rigors of kitchen equipment and fast-paced service demands. The successful applicant will join a dynamic team focused on delivering exemplary food quality and customer satisfaction in a vibrant and reputable golfing and banquet environment, embracing the cultural and operational challenges of this seasonal, flexible, and hands-on role.